10 Useful Recipes For People with Celiac Disease

Gluten-free treats suitable for proper nutrition for folks that develop this illness

Celiac disease is an autoimmune condition in which the small intestine is damaged over a period of time due to the consumption of gluten. Gluten is a protein that is found in food substances like wheat and barley and when people with celiac disease consume gluten, their body launches an autoimmune attack on the small intestine by targeting the villi – tiny fingerlike projections that are all over the surface of the small intestine. The villi play the important part of absorbing the nutrients from the food being digested. Being hereditary, patients of celiac disease can’t do much to avoid the condition. But they can watch what they eat by consuming gluten-free dishes like the delicious ones listed in the following pages.

1. Pan Seared Basil Shrimp

An easy recipe that is ready in 15 minutes. You can serve this as a starter or as a component of the main dish as well.

Place a skillet on to heat on medium flame and spray the pan with cooking spray. Place the marinated shrimp on the pan and gently cook for about 3 minutes of each side.

Plate the shrimp, garnish with lemon wedges and serve hot.

2. Chinese Orange Chicken

This Chinese recipe is gluten-free and Paleo-free and packed with fresh citrusy flavors.

Time taken- 25 minutes

Serves – 4

INGREDIENTS:

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 tablespoon coconut oil

¼ cup chicken stock

3 tablespoons honey or maple syrup

2 cloves garlic, minced

1 tablespoon orange zest

¼ cup fresh orange juice

1 tablespoon Kikkoman Gluten-Free Soy Sauce

1½ teaspoons Sriracha sauce

¼ teaspoon ground ginger

1 pinch red pepper flakes

1 teaspoon sesame seeds for garnish, optional

2 cups broccoli, cooked

DIRECTIONS:

In a skillet over medium heat, melt the coconut oil. Toss in the chicken pieces and cook until browned for about 10 minutes. Remove from the skillet and set aside.

In the meanwhile, in a bowl, stir together the chicken stock, honey or maple syrup, garlic, orange zest, orange juice, soy sauce, Sriracha sauce, ginger and red pepper flakes. Once the chicken has been removed, pour this mix into the heated skillet and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.

Spread the chicken over a bed of broccoli and then pour any additional sauce on top. Garnish with sesame seeds and serve.

3. Gluten-Free Mozzarella Pizza

There’s no one in the world that doesn’t love pizza and having celiac disease can be a bummer because pizza is written off one’s diet. But, here’s a gluten-free pizza version that tastes as good as the original and will keep your villi happy too.

For the pizza crust: In a bowl, whisk together the flours, tapioca starch, yeast, salt, and xanthan gum.

In a food processor with dough attachment, combine the liquid ingredients and gradually mix them with the dry ingredients until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

Transfer the dough to a bowl and cover with saran wrap and allow the dough to rest at room temperature until it rises, approximately for 2 hours. Once it rises, the dough is ready to be rolled. You can store this dough in a container with a lid for a week in the refrigerator.

For the pizza: Preheat the oven to 500 degrees F.

Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Dust the piece with more rice flour and quickly shape it into a ball; this dough isn’t stretched because there is no gluten in it – just press it into the shape of a ball. Use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.

Sprinkle rice flour onto a 14-inch square piece of parchment paper. Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with a 14-inch piece of plastic wrap, then roll the dough between the parchment and plastic wrap to produce a 1/16- to 1/8-inch-thick round. Peel away the plastic wrap, leaving the crust on the parchment paper.

Distribute a thin layer of the tomatoes over the surface of the dough.

Scatter the mozzarella over the surface of the dough, then the basil, olives, pepper, and Parmigiano-Reggiano and drizzle the olive oil over.

Slide the pizza and parchment into the oven for 10-12 minutes. Take a peek at the bottom of the crust – if you’d like it to be browner, slide the pizza and parchment back into the oven. The parchment paper will turn black, which is fine. Once done, remove from the oven.

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